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(561) 498-4703
Call Us Today!
(561) 498-4703

Oolong Tea


Contact Us:

Tel:561-498-4703
Phone: 561-699-8268
Address: 5130 Linton Blvd 
Delray Beach, FL 33484
Fax: 561-638-7188
E-mail: amy3333t@yahoo.com.tw

Business Hours:
Open 7 Days A Week 11am - 9:30pm
Restaurant Type:
Takeout
No Deliver
Full Service

Oolong Tea

高山茶介紹

因高山氣候冷涼,早晚雲霧籠罩,平均日照短,導致茶樹芽葉中所含苦澀成分降低,進而提高了對高山茶甘味有貢獻的成分。由 於日夜溫差大及長年午後雲霧遮蔽的緣故,使得高山茶樹的生長趨於緩慢,讓茶葉具有芽葉柔軟,葉肉厚實,果膠質含量高等優點。因此高山茶具有色澤翠綠鮮活, 滋味甘醇,滑軟,厚重帶活性,香氣淡雅,水色蜜綠顯黃及耐沖泡等特色。

高山茶含有大量的健康成分,因此經常喝高山茶可以維持身體的健康。建議在飯後一個小時過候飲用最為恰當,泡高山茶時水溫控制在80℃-90℃左右,並且在30-60分鐘內飲用完,否則茶葉中的營養成分會被氧化掉。

近年來因為消費市場的改變和國人飲茶量的激增,為提高作物之產量,農藥、化學肥料及除草劑的大量使用,導致土壤嚴重酸化,飲用水的重要污染源,也成為人們健康的潛藏殺手。有鑑於此,山芝林所生產的高山茶為有機茶,利用龍葉廢棄物,不施用人工肥料與化學藥劑來防

治病蟲害及雜草,消費者可以安心飲用。

阿里山烏龍茶
產 區:嘉義阿里山茶區
海拔高度:1000~1500公尺
氣候型態:氣候冷涼,早晚雲霧籠罩,平均日照短
茶 湯 色:水色金黃偏綠,耐沖泡,香氣淡雅
滋 味:滋味甘醇,滑軟,厚重帶活性
形 狀:色澤翠綠鮮活,一芯二葉

阿里山烏龍茶
海拔1000~1500 公尺終年處於濃霧環繞中,氣候涼冷,所產之茶葉吸取日、月、露之精華,因此其香味獨到特殊,香氣四溢入口 甘香,手採擇軟嫩茶菁,獨特方法焙製而成,外觀翠綠色半球型,茶葉色澤翠綠、葉片肥厚柔嫩,「阿里山烏龍茶」沖泡出的茶湯色金黃偏綠,香氣高雅細緻,入口 甜潤、清甜、滋味濃厚,是不可多得茶中極品。純正台灣阿里山茶,以人工採摘方式且篩選嚴格純手工(一芯二葉),再經過人工反覆揉捏,精心烘焙忠於原味而製 成,茶色呈現翠綠鮮活、香氣極雅、滋味特甘。茶韻味濃厚,滋味獨特,茶湯甘甜順口,入口迴香繞舌不退,具耐沖泡之特質,含豐富之烏龍多元酚及茶葉中特有之 茶胺酸,無農藥殘留.

如何分辨茶葉:

各季茶在外表型態與品質特點之差異,主要由氣溫、雨量、溫度、日照等不同氣候條件造成的,各茶區地理環境不同,各季茶彼此間也會也會有不同的表現。
春茶:由於春季溫度適中、雨量充沛,加上茶樹經秋冬季之休養生息,使得春茶芽葉肥壯,色澤翠綠,葉質柔軟,滋味鮮爽,香氣濃烈。在我國歷代文獻中都有「以春茶為貴」之記載
夏茶:由於天氣炎熱,茶樹芽葉生長迅速,能溶解於茶湯的浸出物相對減少,使得茶湯滋味不及春茶鮮爽,香氣不如春茶濃郁,而且滋味較為苦澀。但夏茶所含茶素 及咖啡因較高,適合製造紅茶及白毫烏龍茶等滋味強烈、色澤鮮麗的茶。
秋茶:品質介於春茶與夏茶之間,茶樹經春夏兩季生長採摘,芽葉之內含物質相對減少,茶葉滋味、香氣顯得比較平和。
冬茶:水色及香味較春茶淡薄,然製成清香型之烏龍茶與包種茶,香氣細膩少苦澀為其特點。

烘培可分為:
乾燥(原味茶):利用低溫烘焙,保有茶葉原有的香氣
輕焙火(生茶):這一類的茶擁有清香的味道
中焙火(半生熟):雖然沒有清香的味道,但擁有獨特的喉韻,茶湯顏色呈淺褐色. 重焙火(熟茶):茶湯顏色呈現深褐色茶性較溫和,適合對於飲茶較敏感的人

杉林溪烏龍茶
杉林溪高山茶位於海拔1800公尺以上之杉林溪地區原始森林,此茶區晝夜溫差大,終年雲霧繚繞,其茶湯水色蜜綠澄清透明,香氣清香優雅似花香,落喉清甘而甜,普受到茶界的青睞。

選菁:
一般為採苗芽一心二葉,其葉質柔軟,葉肉肥厚梗嫩,可揉的才好。
上午十點到下午五點(二五採最好,俗稱二五茶)。

採茶菁:
上午十點到下午五點(二五採最好,俗稱二五茶)。下雨、水珠在葉上都不好。 適當控制茶菁入場量,茶菁入場後應立即攤開散熱,尤其載運路程遠及氣溫高時, 以免鮮葉因悶熱紅變成[死葉] 。

日光萎凋:
目的為使茶菁中的水份減少,
而萎凋的日照時間及翻攪次數,依茶種而不同。

室內萎凋:
目的使茶菁承繼日光萎凋所引發的發酵作用持續進行,室內萎凋的同時也進行所謂搖菁的動作,室內萎凋與搖菁的時間及次數也因茶種而不同。

[浪菁](熱風萎凋):
(化學及物理變化)繼續發酵作用以及攪拌(搖青)茶菁經日光萎凋或熱風萎凋後即移入室內萎凋架子上,靜置1~2小時葉緣因水份蒸散而呈萎凋起手微波行第一 次攪拌,攪拌又稱為〔浪菁〕 以雙手掌合執茶葉,用微力將茶菁翻動,使茶菁發生相碰摩擦引起葉緣細胞破損,使空氣易於進入葉肉細胞促進發酵 做用,同時藉著翻動使茶葉走水平均,第一,二次浪菁時動作宜輕時間宜短,切忌用力過重致茶葉受傷走水不良,而呈包水現象。
發酵不正常致葉面呈黑褐色,外觀不豔麗,茶湯不明亮. 茶葉走水正常則葉緣逐漸呈紅褐色即所謂〔鑲金邊〕,且心牙呈 銀白色.浪菁次數約3~5次,視茶菁含水份及當時的溫濕度而定,隨著浪菁的次數增加浪菁的動作也逐漸加重,茶菁厚度亦逐漸增厚, 最後一次浪菁時使用浪菁機攪拌,攪拌後以厚度約7~15公分靜置發酵,發酵時間依室溫而定約2~4小時等待殺菁。

殺菁(又稱炒菁):
殺菁的目的是利用高溫破壞酵素的活性,停止發酵,以免香氣完全散失。而現今殺的溫度在160至180 度。在炒菁法未發明以前,多採自然發酵法,在殺菁機發明以前,則是用雙手在鍋中炒,故稱『炒菁』 

揉捻:
目的是使茶葉緊結成條狀,外型美觀,依茶種不同,揉捻步驟也有所不同。
烏龍為顆粒狀,注重喉韻;包種為條狀或甚至未經揉捻而成片狀,為的是其香氣.

解塊:
茶菁在經過初乾後,呈現乾燥疏鬆狀態且易破碎,無法團揉但是茶葉及枝梗中仍然含有水 份,使水份回潤至隔日讓茶葉呈柔軟狀態無刺手感,團揉時易於成型且避免破碎及茶芽被揉損。
解塊:將「揉捻」或「團揉」的茶葉解離,使茶葉條索稍稍伸展。

培火、乾燥:
用高溫抑制炒菁後殘留的酵素活性,使茶葉不繼續發酵,以固定茶的品質。
同時利用培火的火侯改善茶的香氣、滋味,去除菁臭味及澀味。乾燥的茶葉水份低於百分之四,之後就可以包裝販賣。

Because the cold climate of high mountain and covered with fog at morning and night, and the average sunshine is short, so that condition reduce the bitter ingredient of the tea bud leaf and then enhanced the sweetness ingredient. For day and night temperature difference big and roof in fog and cloud over the years that cause the mountain tea trees grow slowly, under this state, the tea bud is soft and the leaf is thick and rich in pectin. Therefore, the high mountain tea has many good characteristics: bright green luster, sweet, slides softly, elegant fragrance, and the tea water is honey green and yellow.

High mountain tea includes massive healthy ingredients, so often drinking could keep body healthy. The best time to drink tea is after an hour of dining, the water temperature of making tea is between 80℃ to 90℃, and it's better to drink it during 30 to 60 minutes, or the tea's nutrition ingredients will be oxidized. 
 
Recent years, with the changing of costume market and more and more people drinking tea, the demands of tea is big. In order to improve the output of tea, the agricultural chemicals, the chemical fertilizer and the weed killer were massive used, and caused the soil acidificated serious, polluted the source of plain water and also became the hide murderer of human health. While the high mountain tea that produce by Shanzhilin is organic tea which is free of chemical fertilizer and weed killer, so you could drink it safely.

Produce Area: Jiayi Ali San tea-growing zone
Altitude Level: 1000~1500 meter
Climate Types: Cold cool, covered with fog at morning and night, average sunshine time is short
Tea Water Color: golden yellow and a little partial to green, bears swells, the fragrance is elegant.
Taste: Sweet, slides softly
Shape: Bright green Luster, a core with two leaves

Ali San Oolong
The altitude level of Ali San is 1000 to 1500 meters and embraced with dense fog all years around, the climate is cold and cool, and the tea tree absorb the good element from the sun, the moon and the dew, so the tea has a special flavor. The tea core is hand picked at right time, baking with special method, the color is emerald and the shape is like a half-ball. When making Ali San Oolong, the water is golden yellow and a little partial to green, the taste of it is bright sweet and smell aroma, it is the nonesuch of tea. Authentic Taiwan Ali San Oolong is hand picked, and the processing of picking out and kneading all with hands, then baking carefully to keep the original flavor of it. The tea's color is emerald, smell fragrance and taste bright sweet. Ali San Oolong is rich in Oolong tea Polyphenols and theanine, also it is free of pesticide.

How distinguishes the tea:
The various shapes and quality difference of different seasons tea is mainly caused by the temperature, the rainfall, the sunshine time and so on the different climatic conditions, and with the different growing geographical environment, each season tea will show different characteristics.

Spring tea: Because the spring temperature is moderate and the rainfall is abundant, in addition the tea tree rehabilitating after the autumn and winter, so the spring tea bud leaf is thick and soft, the luster is Paris green, incites tasty crisp, the fragrance is strong. All of our previous dynasties literatures have the recordation: "spring tea is the best".

Summer tea: Because the weather is burning hot, the tea buds grow rapid, so the taste is not fresh and the smell is not delicious as spring tea, and has a bitter flavor. But Summer tea is good rich in theine and caffeine, it is suitable for making black tea and pekoe Oolong tea that have strong flavor and color luster tea.

Fall tea: The quality of fall tea lies between the spring tea and the summer tea, the tea buds is little slow in materials after the spring and summer growth and picked, so the taste is gentler.

Winter tea: The water color and the fragrance of winter tea is lighter compare with the spring tea, but it good for making delicate fragrance Oolong tea and bag tea, is exquisite fragrance and litter bitter.

Dry Method:
Dry (primary taste tea): using the low temperature to holds the tea original fragrance
Bakes with light fire (to live tea): This kind of tea has the delicate fragrance flavor
Bakes with medium fire (medium tea): Although does not have the delicate fragrance flavor, but has the unique throat rhyme, the tea soup color is shallowly brown.
Bakes the tea with the fire again (ripe tea): The tea soup color presents the deep brown, the temperate is gentle, it suits for the people who are sensitive for drinking tea.

Fir Creek Oolong
Fir Creek high mountain tea is located at the virgin forest area where the altitude level is 1800 meters; the day and night temperature difference of this area is big and embraced with dense fog all years around. The tea soup water color is honey green and clarity, the fragrance delicate and resembles the flower fragrance, so receive much praise from drinkers.

Chooses the bud:
In general, the tea bud is one core and two leaves, the bud leaf is soft , and the tree leaves are thick and is good for kneading.
The best time is between 10am to 5pm.

Picks the tea buds:
The best time is between 10am to 5pm. When raining, it is not good to pick the buds with water drops leave on it. The space of putting tea bud should be control well, the buds must be lay open when in transport processing in hot day, or the green leaves will get bad.

Sunlight fading:
The goal is to reduce the water of tea buds, and the fading sunshine time and the times of stirring is decid In room fading: The goal causes the tea cyanine to inherit the fermentation which the sunlight fading initiates to continue to carry on, but because in the room fading at the same time also carries on so-called swings the cyanine the movement, in the room the fading with swings the cyanine the time and the number of times also the tea plants differently.
ed by the different tea.